Creamy Tortellini Soup (SEE NOTES)

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

1 onion (, diced)

2 cloves garlic (minced)

pinch crushed red pepper flakes (, to taste)

1/4 cup all-purpose flour

3 cups vegetable broth

14 ½ ounce can diced tomatoes

8 ounces tomato sauce

1/2 teaspoon dried basil

1 teaspoon Italian Seasoning

salt and freshly ground black pepper (to taste)

8 ounces cheese tortellini (the refrigerated kind)

1/2 cup freshly grated parmesan cheese

1 1/2 cups fresh spinach leaves (packed)

1/2 cup heavy cream (or half and half)

1/4 cup fresh basil leaves (, chopped)

Meatballs

Directions

Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.

Add the garlic. Stir in the flour and cook for another minute.

Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.

Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.

Remove from heat and stir in spinach, parmesan cheese, and cream.

Add chopped basil. Serve warm.

Notes

Substituted 20 oz rotel tomatoes for crushed and paste. Added about a quarter cup apple cider vinegar and meatballs. Also used beef broth instead of veggie broth.

Nutrition

• Calories: 472 kcal
• Total Fat: 26 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.1 g
• Cholesterol: 74 mg
• Sodium: 1490 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 16 g